30/05/24
Osso Bucco Ragù
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
4 hours
A beautifully rich and comforting ragù.
Ingredients
-
4 X Middlehurst Angus Beef Osso Bucco
-
100ml Red wine
- 1 Large white onion chopped small
- 1 Carrot finely chopped or diced
- 2 Sticks of Celery finely diced.
- 3 sprigs of fresh rosemary chopped
- Tin crushed tomatoes
- 100ml Beef stock or stock cubes in hot water
- 1 tsp Paprika
- 1 tbsp Olive oil
- Salt & Pepper
- Pappardelle Pasta
- Shaved Pasmasen to serve.
Directions
Turn oven to 130 degrees Season and oil the Osso Bucco.
Heat a cast iron dish that has a lid to a high to medium heat. Brown the Osso Bucco and set aside
Chop your onion, celery, carrot, and rosemary and place in the same cast iron dish with 1 tablespoon of olive oil, on medium/low heat. Cook without colour. About 10-15mins.
Turn up the pan that the vegetables are in and just as it starts to stick, add the wine, tomatoes and stock. Stirring.
Add the browned Osso Bucco Back to the dish and make sure its covered by liquid. If needed add more stock. Season generously. Place in the oven. Stirring occasionally.
Depending on your oven it should take 3-4 hours or until the meat is falling off the bone.
Once done remove the meat from the dish and pull all the meat off the bone. All the marrow will fall out of the bone which adds a delicious creamy richness to the dish.
If your sauce needs to reduce take the lid off and pop back in the oven to let it simmer or simmer over the stove top.
Cook your Pappardelle pasta per packet instructions and save 1/2 cup of pasta water (use some of this if you need to help combine the pasta and ragù).
Add the Pasta to the ragù and mix, top generously with Parmesan and enjoy!
Recipe Note
Feel free to swap the Osso Bucco for another slow cooking cut.
